Super light and healthy lunch! Cauliflower “rice” stir fry with shrimp, pineapple, cashews and baby kale using some of my favorites finds from Trader Joe’s. Super quick and easy to make – I did this in about 15 minutes, without even taking out the knife or cutting board. You can easily rice your own cauliflower in a food processor, but in a pinch, Trader Joes does it for you with the best frozen riced cauliflower. Only 90 calories for the whole damn bag which gives you two huge servings!
My dad taught me how to cook, and unlike baking, you measure by taste, not be teaspoon. So use these ingredients as a template and add more if needed for taste!
– 2 tablespoons olive oil
– 1 tablespoon sesame oil
– 1 teaspoon honey
– 12 TJ’s frozen medium shrimp
– 1/2 cup of pineapple (TJ’s has a bag of frozen pineapple ‘bits’ that are great)
– 1/4 cup of raw cashews (crushed quickly by hand)
– 1.5 cups of riced cauliflower (either fresh or frozen)
– 1/4 cup of baby kale (TJ’s has an organic bag of baby kale that’s delish)
– 1 teaspoon Himalayan pink salt
– pinch of sesame seeds (optional)
Heat the olive oil, sesame oil and honey in a skillet on high (the cauliflower rice is pretty bland and needs all the flavor you can give it, so this is one time where I go for the olive oil instead of the coconut oil). Add the frozen shrimp and let them cook on high for about 3 minutes until they start to thaw. Add the pineapple, cashews, salt and optional sesame seeds, and cook for about 5 minutes, and then add the cauliflower rice. Cook and stir for another 5 minutes until everything is hot and thawed. In between stirs, I press the mixture to the high heat pan with the spatula and let sit for a minute or two to give it a little char. Once the shrimp, pineapple and “rice” are piping hot, pour into a bowl and then add the kale and stir. I like to add the kale at the end so it’s only slightly wilted, and not cooked all the way. Taste before serving, and add a bit more olive oil and salt if needed for taste. This recipe serves 2.
You can also add a teaspoon or two of coconut or almond cream to the pan after the rice is cooked and cook for another minute until hot. This will give it a richer taste similar similar to an alfredo.